The 1901 Cookbook Archive
No. 2546 — Baked Sterlet with Sweet-and-Sour Sauce
English historical translation of Molokhovets recipe No. 2546 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, wash and dry 3 pounds of sterlet. Coat with breadcrumbs or grated white bread, put in a pan and pour oil over it. Bake in the oven, repeatedly basting with its own juices.
At serving, pour over sweet-and-sour sauce No. 2412 enriched with a glass of prunes and raisins. First scald the dried fruit with boiling water and cover it. After an hour, transfer it to the prepared sauce, boil for about a quarter of an hour, and pour over the fish on the platter.
Original source: Read Russian recipe No. 2546. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.